Lemon Raspberry Zinger Cupcakes

Nothing tastes better at a spring or summer picnic than a fresh citrus dessert. One of the top sellers at the bakery and one of my family's favorites are Lemon Raspberry Zinger Cupcakes. They taste delicious and you can make them just like a bakery does.

 

This may surprise you, but most bakeries don't bake from scratch any longer. Customers are so accustomed to the lightness, moistness and texture of boxed mixes that they don't like the denseness and heaviness of scratch cakes so bakers have changed their recipes to please patrons. Most bakers use box mixes or commercial mixes as a base. This recipe can be changed to include the flavor mix, puddings, flavor oils and extracts and fillings of your choice. The possibilities are endless!

 

 

Lemon Cupcakes

Preheat oven to 325

(I double this recipe)

1 box lemon cake mix

1 cup all-purpose flour

1 cup granulated sugar

3/4 tsp salt

3 eggs

1 1/4 cups water

2 Tbsp vegetable oil

1 cup (8oz carton) sour cream

1 tsp vanilla extract

1 tsp lemon oil

1 package of instant lemon pudding

I know people will tell you to mix the dry separately from the wet, etc etc, but I must tell you I throw everything in one bowl and mix. The only thing I make sure is that all the ingredients are room temperature before I start.

Filling cupcake pan with papers and 1/2- 3/4 full of batter. Bake approx 15-20 minutes or until cupcakes spring back when touched.

 

 

Let cupcakes cool in pan and then with a knife cut a well in the center of each cupcake.

Fill each well with a little raspberry filling and some lemon curd or lemon pie filling. Now you are ready for the buttercream!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raspberry Buttercream recipe

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon lorann raspberry oil (found at AC Moore in candy section or online)

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

2 tablespoons of Raspberry pie filling

In large bowl, cream shortening and butter with electric mixer. Add Raspberry oil. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Finally add pie filling and mix.

 

Place a tip in your piping bag and fill the bag with icing and decorate your cupcakes!

Your guests will be impressed and their tastebuds will sing!!!